A comparative study on physicochemical properties and in vitro bioaccessibility of bioactive compounds in rosehip ( Rosa canina L.) infusions treated by non‐thermal and thermal treatments

Chemical Profile and Antioxidant and Antimicrobial Activity of Rosa canina L. Dried Fruit Commercially Available in Serbia

The aim of this work was to give as much information as possible on Rosa canina dried fruit that is commercially available in Serbia. In order to provide the chemical composition, the UHPLC-DAD-ESI-MS method was employed for both polar and non-polar extracts of samples obtained with a solvent mixture consisting of hexane, acetone, and ethanol in a volume ratio of 2:1:1, respectively, and 0.05% (w/v) butylated hydroxytoluene. In addition, the total content levels of lycopene, β-carotene, total polyphenols, and flavonoids were determined by means of UV-vis spectrophotometry. The antioxidant activity was tested by applying four different methods: ABTS, DPPH, FRAP, and CUPRAC. Overall, nine compounds were identified. The results of chemical composition analysis were used as the basis for the interpretation of the calculated results for the antioxidant and antimicrobial activity. The obtained results for R. canina dried fruit extract are as follows: β-carotene-7.25 [mg/100 g fruit weight]; lycopene-2.34 (mg/100 g FW); total polyphenol content (TPC)-2980 [mg GAE/kg FW]; total flavonoid content (TFC)-1454 [mg CE/kg FW]; antioxidant activity-ABTS 12.3 [μmol/100 g FW], DPPH 6.84, FRAP 52.04, and CUPRAC 15,425; and antimicrobial activity-Staphylococcus aureus MIC/MMC 4/0 [mg∙mL-1], Enterococcus faecalis 4/0, Bacillus cereus 4/0, Escherichia coli 4/0, Salmonella enteritidis 4/4, Enteroabacter aerogenes 4/0, Pseudomonas aeruginosa 2/0, and Candida albicans 2/0.

Formulation of Functional Drink with Milk Fortification: Effects on the Bioaccessibility and Intestinal Absorption of Phenolics

Due to a turn toward to functional foods with improved nutritional value, rosehip could be an appropriate candidate to create formulations using a milk matrix. In the present study, the influence of bovine or almond milk fortification on the bioaccessibility and intestinal absorption of rosehip infusion phenolics, mainly catechin, were investigated by a combined method of an in vitro gastrointestinal digestion/Caco-2 cell culture model. The results indicated that bovine (IB) or almond milk (IA) fortification enhanced the retention of total phenolics (TPC; increase of 8.1% and 20.3% for IB and IA, respectively), while there was a decline in the total flavonoids (TFC; decrease of 64% and 17% for IB and IA, respectively) and antioxidant capacity measured by CUPRAC assay (decrease of 15% and 4% for IB and IA, respectively) throughout the gastrointestinal tract in comparison with the control sample (IC). Then, based on the cytotoxicity (SRB) assay, 1/5 times diluted digests were subjected to transepithelial transportation of Caco-2 cells. According to the results, the bovine milk matrix positively affected the transportation of phenolics across the epithelial cell layer. It could be concluded that it is possible to produce functional infusion drinks with improved stability, bioaccessibility, and absorption efficiency of rosehip phenolics in the formulations containing milk matrix.

Bioavailability of Rosehip (Rosa canina L.) Infusion Phenolics Prepared by Thermal, Pulsed Electric Field and High Pressure Processing

In this study, the in vitro bioavailability of rosehip infusion phenolics, mainly catechin, as a response to conventional and non-thermal treatments by combining gastrointestinal digestion and a Caco-2 cell culture model, was investigated. After application of thermal treatment (TT, 85 °C/10 min), high pressure (HPP, 600 MPa/5 min) or pulsed electric field (PEF, 15 kJ/kg) processing, all samples were subjected to simulated gastrointestinal digestion. Then, the amount of maximum non-toxic digest ratio was determined by the cytotoxicity sulforhodamine B (SRB) assay. Next, Caco-2 cells were exposed to 1:5 (v/v) times diluted digests in order to simulate the transepithelial transportation of catechin. Results showed that non-thermally processed samples (5.19 and 4.62% for HPP and PEF, respectively) exhibited greater transportation across the epithelial cell layer compared to than that of the TT-treated sample (3.42%). The present study highlighted that HPP and PEF, as non-thermal treatments at optimized conditions for infusions or beverages, can be utilized in order to enhance the nutritional quality of the final products.